Home for the Holidays

“Oh, they turned that off.”

That was the guard’s reply when I asked where I might find a water fountain at the Metropolitan Museum of Art last week.

Of course they did. Why offer free water when you can sell a bottle for five bucks? (Actually, it was $7 at the nearest kiosk.)

I came home and happened upon this article I wrote so long ago that the magazine that later became Metropolitan Home was still called Apartment Life. It was such a different, simpler time it made me smile.

I hope it will make you smile too.

Herewith, a very old-fashioned rice pudding recipe.

Longchamps Rice Pudding with Raisins
¾ cup long grain basmati rice, washed and drained
½ cup raisins
1 quart whole milk
¾ cup sugar
1/8 teaspoon sea salt
4 egg yolks
1 cup heavy cream, divided
1 teaspoon vanilla
zest of 1 lemon
sprinkling of ground cinnamon

Preheat oven to 425 degrees.

Wash the rice in a bowl filled with water. Stir the rice with your fingers then pour out the water and repeat the process until the water runs clear.

Bring the rice to a boil with 3 cups of water, lower to a simmer, cover, and cook for 10 minutes. Drain.

Meanwhile, cover the raisins with water in a small saucepan, bring to a boil, then reduce the heat and simmer for 10 minutes. Strain and set aside.

Stir the milk, sugar, and salt into the drained rice. Bring to a boil then reduce to a gentle simmer, stirring frequently with a wooden spoon for 25 minutes until the mixture is the consistency of a thick porridge. Remove from the heat.

Whisk the egg yolks with ½ cup cream. Temper the eggs by stirring 1 cup of the rice mixture into the egg mixture, then pouring it slowly back into the saucepan with the rice, stirring, until the mixture is thoroughly blended.

Add the lemon zest, raisins, and vanilla, blending thoroughly. Pour the pudding into an 8”x 8” baking pan and let cool for 5 minutes until the top is firm.

Whip the remaining ½ cup cream until stiff and spread it evenly over the top of the rice pudding. Sprinkle with cinnamon.

Bake for 10 minutes until the cinnamon browns slightly and the pudding is bubbling around the edges.

Considering the once-free things we are now expected to pay for I naturally